Directions
- 1Brown the 2 cups of butter in a pot.
- 2Measure the browned butter to ensure there are still 2 cups; if not, add more softened butter.
- 3Chill the butter in the fridge until it becomes almost solid but not quite.
- 4Mash the overripe bananas and set them aside.
- 5Combine all dry ingredients: AP flour, bread flour, cornstarch, baking soda, banana cream pudding mix, and salt.
- 6Whisk the dry ingredients together.
- 7Cream together the browned butter, brown sugar, and granulated sugar until light and fluffy.
- 8Mix in the vanilla bean paste, eggs, and egg yolks.
- 9Mix in the mashed banana until smooth.
- 10Incorporate the dry ingredients into the wet mixture little by little until combined.
- 11Fold in the semi-sweet and dark chocolate chips.
- 12Scoop out 4.5 to 4.7 ounce cookie dough balls and roll them in more chocolate chips.
- 13Place the cookie dough balls on a baking sheet and chill them uncovered in the fridge for at least 2 hours.
- 14Bake the cookies at 350 degrees Fahrenheit for 14 minutes.
- 15After baking, flatten the cookies slightly and round them out.
- 16Top with flaky sea salt.
Ingredients
- 2 cups unsalted butter
- 1.5 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs, room temp
- 2 egg yolks
- 1.5 tbsp vanilla bean paste (or vanilla)
- 2 large over ripe bananas
- 2.5 cups AP flour
- 2.5 cups bread flour
- 3 tsp cornstarch
- 1.5 tsp baking soda
- 4 tbsp banana cream pudding mix
- 2 tsp salt
- 1.5 cups semi sweet chocolate chips
- 1.5 cups dark chocolate chips
- flaky sea salt
Equipment
potmeasuring cupforkmixing bowlwhiskelectric mixerspatulacookie scoopbaking sheet
Tips
- For butter texture, it should be not fully liquid but not solid, slightly more browned.
- Vanilla bean paste creates a slightly different depth of flavor than regular vanilla, but vanilla can be used.
- The dough will be wet, which contributes to the moistness of the cookies.
- Chill the cookie dough balls for at least 2 hours uncovered in the fridge to prevent them from falling flat.
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